Best Hungarian Dumplings Recipes

AMAZING HUNGARIAN CHICKEN PAPRIKASH WITH DUMPLINGS

Steps:

• Set a large pot of water on to boil for the dumplings.
• De-fat, and tenderize chicken. Cut into bite-sized pieces. With oil, brown chicken in a large pan on medium-high heat (6-10 min).
• Add paprika, onion powder, salt, pepper, and chicken broth to the chicken in the pan. Stir them to mix. Bring to a boil and then lower heat to simmer and put a lid on and let simmer for 25 minute.
• In a container with a lid (tupperware is good) mix water, flour and sour cream for the chicken. Shaking the mixture aggressively is the best way to ensure a smooth mix. Set aside mixture for later.
• While chicken is simmering, mix all ingredients - eggs, flour, water, and salt - for the dumplings together in a mixing bowl. It should be a pretty thick, dry mix when you are done. If it's too gooey, add small amounts of flour until it is more dry.
• With water boiling, turn down the heat to low. Tip the mixing bowl until the dumpling dough rests at the edge. Using a dull knife (butter knife), slice the dough from the lip of the bowl into small blobs and into the pot. Continue this process until all of the dough has been used. This process takes about 3-5 minute Dipping the knife occasionally into the boiling water will prevent dough from sticking to it.
• Raise heat and boil dumplings for another 5-6 min or so.
• Meanwhile, the chicken should be about done simmering. Using a spoon, draw some of the chicken sauce and put it into the sour cream/flour/water mixture that you had set aside. This is important to prevent sour cream from curdling. Put the lid on and shake the mixture once more. There should be no flour or sour cream chunks in the mixture.
• Finally, stir the mixture into the chicken pan. Mix until consistent. Bring the sauce to a boil stirring occasionally for sauce to thicken.
• Drain the water from the dumplings.
• Usually, chicken and sauce are served on top of the dumplings.

HUNGARIAN NOKEDLI (DUMPLINGS)

Steps:

• Place large pot filled with salted water and bring to boil.
• Combine eggs, salt, and water, beating well with whisk.
• Add flour, a little at a time.
• Add only enough flour to make a soft, sticky dough.
• Let mixture rest for about 10 mins.
• Beat mixture again.
• Using the side of a teaspoon, spoon small amount of dough into boiling water.
• Dipping the spoon in the hot water will remove the dough from the spoon (if you have a spaetzel maker, that makes is easier as you want very small noodles).
• The noodles are done when they float to the top.
• Remove from water with large slotted spoon, and place in colander.
• Rinse with cold water.
• You may want to make the dumplings in 2 or 3 batches so they dont overcook.
• Serve with chicken paprikas.
• The dumplings are also nice added to a stew.
• You can heat the dumplings in a frying pan with melted butter.
• Do not let the dumplings get too brown or crisp.

POTATO DUMPLINGS AND CABBAGE / HUNGARIAN HALUSKA

Steps:

• 1. For the cabbage: shred the cabbage very fine. I use my food processor with the shredder attachment. If you prefer, you can just dice, slice, how ever you like.
• 2. Add oil to a large frying pan. Add the butter. Get pan heated through, and add your shredded cabbage and onion. You will want to saute the cabbage and onion until it browns. Having the heat on medium, as you do not want to burn it, only allow it to brown. (Dad said I could brown mine a bit more, as you can see in the pictures. Next time I will give it a bit more time to brown.) It caramelizes and packs maximum flavor! IF YOU ARE USING COTTAGE CHEESE: Omit the cabbge and add 1 pound of cottage cheese to the dumplings, warming it through.
• 3. FOR THE DUMPLINGS: Bring a large pot of water to a boil. Combine flour,eggs, salt and pepper,and water. Mix well. Add the shredded potato and mix well. It is a wet dough. Scrape this dough with a spoon into the boiling water. Make sure you dip the spoon into the boiling water. This will prevent the dough from sticking to the spoon. The dumplings will float to the top when they are done.
• 4. Drain the dumplings and add to the caramelized cabbage and onions. Stir to combine and to reheat.

HALUSKA, HUNGARIAN POTATO DUMPLINGS WITH COTTAGE CHEESE

Steps:

• boil, peel, and grate a large starchy potatoe.
• Combine with flour, egg, and salt and pepper to taste.
• Drop by 1/2 teaspoon into a large pot of boiling water.
• Dumplings are done when they float.
• Remove from pot and drain well.
• Empty water from pot and return dumplings to it.
• Sprinkle dumplings with dill weed then combine with cottage cheese (I prefer small curd but either works).
• Re-warm dish to eating temperature (cottage cheese will reduce temperature) and serve.
• Alternatively combine with boiled cabbage instead of cottage cheese (also very tasty).

HUNGARIAN BEEF STEW WITH DUMPLINGS

Steps:

• Cut steak into 2-inch cubes, removing fat and any tough sinews. In a large skillet, heat oil. Add meat and brown thoroughly on all sides. Remove meat to plate with slotted spoon and set aside. To oil in skillet, add onions, garlic, paprika, salt and pepper. Cook until onions are translucent. Return meat and plate juices to pan and sprinkle mixture with flour.
• Cook, stirring frequently, over low heat until flour is browned. Add green pepper, celery and carrots. Add enough beef stock to cover mixture and simmer 1 hour or until meat is tender. Ten minutes before stew is done, add dumplings (recipe follows) and cover skillet. (If desired, peeled and quartered potatoes may be added halfway through cooking time instead of dumplings.).
• To make dumplings, in a large bowl, combine all dumpling ingredients and blend thoroughly. Drop by spoonfuls into large pot of boiling salted water. When dumplings double in size and rise to the surface, remove with slotted spoon and cool in colander. Add to stew during the last 10 minutes. The dumplings can be made ahead, refrigerated and reheated.

HUNGARIAN GOULASH (WITH DUMPLINGS)

Steps:

• Warm the oil in the stock pot over medium heat.
• Add the onions and the garlic, stirring for about five minutes.
• Add the beef, and cook until mostly brown (it'll continue to cook in the stew).
• When the meat is mostly brown, add the can of tomatoes, the paprika, the water, and cubes of beef bouillon (I suggest crumbling it before hand).
• Cover and increase heat until it boils.
• When it boils, decrease heat to a simmer, cover, and let simmer for 1.5-2 hours.
• Add the bell peppers and potatoes.
• Let the stew continue to simmer for 20 minutes.
• In the meantime, mix the flour, baking powder and salt in a mixing bowl.
• Add the milk, and stir thoroughly.
• Flour your hands and roll the dough into half-inch balls. It will be sticky!
• Drop the balls into the simmering stew, and wait until they rise to the surface.
• Enjoy!

HUNGARIAN BEEF GOULASH WITH SOUR CREAM AND CHIVE DUMPLINGS (COOKING FOR 2)

Steps:

• In 10-inch skillet, heat oil over medium-high heat. Season steak with salt and pepper; add to skillet. Cook 2 to 3 minutes, turning cubes, until lightly brown on all sides. Transfer to plate; reduce heat to medium.
• Add bacon to skillet; cook and stir 2 to 3 minutes, until just beginning to brown. Add onion, bell pepper, tomato paste and garlic; cook about 5 minutes, stirring occasionally, until vegetables soften. Add paprika; cook about 1 minute or until fragrant. Add broth; reduce heat to medium. Cook 5 minutes.
• Meanwhile, in small bowl, stir Bisquick™ mix, 1/3 cup sour cream, the milk and chives.
• Add browned beef to goulash. Drop dumpling dough in 6 generous tablespoonfuls on top. Reduce heat to medium-low; cover. Cook 8 to 10 minutes or until dumplings are cooked through. Serve with 1/4 cup sour cream on the side.

HUNGARIAN PLUM DUMPLINGS - WITH VEGAN/SUGAR FREE VERSION

Steps:

• Start by boiling the unpeeled potatoes in a pot of water (for small potatoes this will take about 10-15 minutes). After they are boiled remove them from the water and let them cool for a couple of minutes then peel and mash them.
• Put the mashed potatoes in a large bowl and add the beaten eggs (or egg substitutes), oil and flour.
• Mix all ingredients together until you get a sticky and smooth dough.
• Mix the cinnamon, vanilla and rum extracts and the sucanat in a small bowl. Add 1 teaspoon of this mixture into the middle of each plum.
• Heat the oil in a small skillet. Add the bread crumbs and let them fry for 5 minutes. Remove from heat and put them on a large plate.
• Divide the dough in two. Roll the dough and cut it into dumpling-size portions (ones that appear to be big enough to wrap your plum). Take each portion and form a small ball. Flatten the ball and place the plum into the center, then remake the ball with the plum inside.
• Tip: You must have flour on your hands all the time so the dough won't stick to your fingers.
• Boil some water in a large pot. Add a pinch of sea salt.
• When the water has reached boiling point, place some dumplings inside.
• Be careful, if the dumplings stick to the bottom of the pot all you need to do is to shake it a little bit. Let them boil for 5 minutes. When ready they will rise from the bottom of the pot.
• Remove them from the water using a slotted spoon and roll them in the bread crumbs. Serve with honey (or other healthy syrup) on top.

HUNGARIAN GOULASH SOUP AND DUMPLINGS

Steps:

• In a large kettle saute onion and garlic in butter until soften.
• Stir in paprika stir few minute.
• add beef chuck stir few minute
• add 1/2 cup water, bring to boil and cook over medium heat.
• stirring for 5 minute or until liquid is reduced by half.
• Stir in 1/4 cup water and caraway seeds, cook until most of the.
• liquid has evaporated.
• add 10 cups water salt and pepper to taste.Bring to boil and lower
• heat, cook 1 hour and 30 minute or until meat is almost tender.
• Add all vegatables and cook about 30 minute.
• or till tender.
• Dumplings.
• In a bowl combine flour, egg, water, and salt.
• Beat the mixture until it forms a smooth dough.
• Let sit 30 minute covered.
• Pinch the dough in pieces the size of a pea and drop in to.
• the simmering soup, lifting the dumplings carefully from the bottom.
• with a wooden spoon.
• Add 1/4 cup parsley and simmer 5 minute or until dumplings are cooked.
• check salt and pepper.
• Enjoy.

HUNGARIAN DUMPLINGS

Steps:

• Using an electric mixer, blend the eggs, lard or oil, water, and milk.
• Stir the flour together with 1/2 t of the salt and the baking powder in a dry bowl.
• Blend this mixture into the liquid. Mix well and set aside for a moment.
• Bring 4 quarts of water to a boil and add 2 teaspoons of salt.
• Using a Spaetzle maker or Spaetzle press, squeeze the dough into the boiling water. Use about 1/3 of the dough for each batch. When the dumplings float to the surface, they are done.
• Remove them with a slotted spoon and place in a colander. They can be served this way with Paprika Gravy or pan-fried with a little butter, just until they are a bit golden, and topped with parsley.
• NOTE: These dumplings can also be made by using a piping bag or dropping very small amounts from a spoon. The latter takes much much longer.

HUNGARIAN PLUM DUMPLINGS

Steps:

• Cook potatoes for dough:
• Cover potatoes with salted cold water (1 tablespoon salt for 2 quarts water) in a large saucepan and simmer until tender, about 40 minutes. Drain potatoes and, when cool enough to handle, peel. Force warm potatoes through ricer into a shallow baking pan and spread out to cool completely.
• Make crumb mixture while potatoes cook:
• Heat 2 tablespoons butter in a 12-inch nonstick skillet over medium heat until foam subsides, then cook bread crumbs and walnuts, stirring frequently, until crumbs are golden and crisp, about 5 minutes. Cool completely. Transfer to a bowl, then stir in 1/4 cup sugar and 1/2 teaspoon cinnamon.
• Make dough:
• Transfer cooled potatoes to a bowl and stir in flour, salt, softened butter, and yolks until a dough forms. Knead on a well-floured surface just until smooth, about 1 minute (dough will be soft). Cut dough in half and let stand, uncovered, 15 minutes. Roll out half of dough on floured surface with a floured rolling pin into a 10-inch round (1/8 inch thick) and cut out 6 rounds with cutter, reserving scraps.
• Make filling and assemble dumplings:
• Melt 1 1/2 tablespoons butter, then stir together with plums and remaining 3 tablespoons sugar and 1/4 teaspoon cinnamon in a small bowl.
• Place 1 dough round in center of your hand. Put 1 tablespoon filling in center of round, then fold round in half, forming a semicircle, and pinch edges to seal. Gently form into a ball and gently roll between your palms until smooth. Transfer dumpling to a wax-paper-lined tray. Repeat with remaining 5 dough rounds, then make more dumplings with remaining dough, rerolling scraps.
• Cook and coat dumplings:
• Cook dumplings in a pasta pot of boiling lightly salted water (1 tablespoon salt for 5 quarts water) and simmer, uncovered, until dough is firm to the touch, about 12 minutes. While dumplings cook, melt remaining 4 1/2 tablespoons butter in cleaned 12-inch nonstick skillet over medium-low heat. Gently transfer cooked dumplings with a slotted spoon to skillet, spooning butter over them to coat. Transfer dumplings to a platter and sprinkle with half of crumb mixture. Serve immediately, with remaining crumb mixture on the side.

TUROSGOMBOC - HUNGARIAN FARMER'S CHEESE DUMPLINGS

Steps:

• Using a wooden spoon, press the farmers cheese through a medium sieve into a large bowl.
• Add the egg, the semolina, and the pinch of salt.
• Mix with wooden spoon until the dough reaches a uniformly stiff consistency.
• Refrigerate mixture for at least 30 minutes.
• Bring a medium pot of salted water to a boil over high heat.
• While the dough chills, prepare the toasted breadcrumbs.
• Melt butter in a nonstick or cast iron pan. Add the bread crumbs, stirring and tossing until a golden brown color is achieved. Remove the pan from the heat and set aside.
• Reduce the water's heat to a simmer.
• Using wet hands to prevent the dough from sticking, form dumplings 2 inches in diameter, and drop them gently into the water. (Do not crowd the dumplings in the water. As the first ones float and are removed you can add new ones to replace them.)
• You may give a gentle stir to ensure the dumplings don't rest on the bottom of the pot.
• When the dumplings float to the surface they are done.
• Using a bamboo strainer or a slotted spoon, remove the cooked dumplings to the pan of bread crumbs.
• Roll the dumplings around until well coated.
• Serve immediately with cinnamon sugar (or plain granulated sugar) and sour cream (we usually thin it with milk so it flows a little better).

HUNGARIAN SPATZLE (BABY DUMPLINGS)

Steps:

• Blend the eggs, milk and salt.
• Add the flour, baking powder and beat thoroughly.
• Bring 3 quarts of water to a boil with 2 tablespoons salt.
• With a teaspoon drop small portions of batter into boiling water, dipping spoon into water frequently to prevent sticking.
• Cook just till tender, about 10 minutes.
• Pour into collander and rinse lightly with cool water.
• Drizzle with melted butter, toss lightly and serve hot.

HUNGARIAN GOULASH SOUP WITH DUMPLINGS

Steps:

• Melt butter and saute onions, add beef and brown lightly. Stir in paprika, caraway, garlic & salt. Add water and simmer over very low heat for at least 2 hours & meat is tender. Add vegetables and stock. Simmer 30 minutes adding stock as needed. Prepare dumplings and add to broth. Dumplings: Mix ingredients and spoon ¼ t. at a time into bubbling soup. Cook about 3 minutes. Serve at once.

SPARGA LEVES Z GALUSKA (HUNGARIAN ASPARAGUS SOUP W/ DUMPLINGS)

Steps:

• In a large pot, boil the potato in water until tender; then grate.
• Mix flour, potato, and salt together thoroughly.
• Make a well and drop in the egg, then beat with a wooden spoon.
• Add as much cold water as needed to hold the dough together (about 1/8 of a cup).
• Mix vigorously until the dough starts to blister and come away from the sides of the bowl.
• Let rest for at least 45 minutes, then turn out on a wet cutting board and using a knife to cut off pieces about 1/2-inch long and approximately the width of a pencil.
• Drop the pieces into a large pot of boiling water (the same pot you used to boil the potato).
• A few seconds after they float to the surface remove them with a slotted spoon and let them drain.
• Make roux by heating butter in a saucepan and stirring in the flour, pepper, nutmeg and parsley; continue stirring constantly for 3-5 minutes then dilute with stock, blending thoroughly to be sure that there are no lumps.
• Add salt, sugar, and brandy or extract and bring to a boil.
• Add the asparagus and simmer, uncovered, just until the asparagus is tender (5-10 minutes).
• Mix in cream.
• Taste for seasonings and simmer for 5 more minutes.
• Drop dumplings into the soup just before serving.

HUNGARIAN BEEF GOULASH WITH SOUR CREAM AND CHIVE DUMPLINGS (COOKING FOR 2)

Steps:

• In 10-inch skillet, heat oil over medium-high heat. Season steak with salt and pepper; add to skillet. Cook 2 to 3 minutes, turning cubes, until lightly brown on all sides. Transfer to plate; reduce heat to medium.
• Add bacon to skillet; cook and stir 2 to 3 minutes, until just beginning to brown. Add onion, bell pepper, tomato paste and garlic; cook about 5 minutes, stirring occasionally, until vegetables soften. Add paprika; cook about 1 minute or until fragrant. Add broth; reduce heat to medium. Cook 5 minutes.
• Meanwhile, in small bowl, stir Bisquick™ mix, 1/3 cup sour cream, the milk and chives.
• Add browned beef to goulash. Drop dumpling dough in 6 generous tablespoonfuls on top. Reduce heat to medium-low; cover. Cook 8 to 10 minutes or until dumplings are cooked through. Serve with 1/4 cup sour cream on the side.

HUNGARIAN CHICKEN PAPRIKA WITH DUMPLINGS

Steps:

• Cut green pepper into 1/2 strips. Chop onion and garlic. Chop tomato and set aside. Remove fat and skin from chicken. Heat oil in skillet until hot. Brown chicken on all sides, about 15 minutes. Remove chicken. Sautee onions and garlic until onions are tender. Drain fat. Add tomato, chicken broth, paprika, salt, and pepper. Add chicken. Heat to boiling; reduce heat. Cover and simmer 20 minutes. Add green pepper; cover & cook 10 - 15 minutes. Prepare Dumplings. Remove chicken to heated platter. Skim Fat. Stir in sour cream. Add dumplings and heat until hot. Prepare Dumplings. Boil 8 cups water & 1 tsp salt in a dutch oven. Mix eggs, 1/2 cup water, salt and flour. Drop dough by teaspoon in to boiling water. Cook uncovered for 10 minutes. Drain

KAPOSZTAS GOMBOC (HUNGARIAN CABBAGE DUMPLINGS)

Steps:

• Put the cabbage in a large bowl, sprinkle with salt, mix, and set it aside for a 1/2 hour.
• Cut the butter into the flour; add the salt, the egg, and enough water to form a soft dough.
• On a floured surface, roll out to 1/2" thick.
• In a heavy skillet, heat the oil, and brown the sugar.
• Squeeze the liquid out of the cabbage and brown cabbage in the skillet, stirring often (25-30 minutes).
• Let cool for 5 minutes, then spread on dough, and sprinkle with paprika and pepper.
• Roll up jelly roll style, starting on the long side.
• Cut the roll into 2" pieces, and roll each piece into a ball.
• Roll in flour, then drop one at a time into boiling salted water (do not crowd the pot).
• Dumplings will be done 3-4 minutes after they float to the surface (taste one to check for doneness; it should be moist, but not gummy in the middle).
• Remove from water with a slotted spoon and roll in the cheese.
• Place in a baking dish, and when all are finished and in the pan, sprinkle remaining cheese on top.
• Broil in oven until cheese is melted.
• Serve hot.

HUNGARIAN PLUM DUMPLINGS

Steps:

• Peel potatoes and cook in salted water till soft. Drain and peel. Mash potatoes and add warm to sifted flour and salt on a kneading surface. Make a well and add egg and knead gently till all is blended. On a clean floured surface, roll dough out to 1/2 inch thick. Cut dough into 4 inch squares and put a plum into center of each square. Place 1/2 tsp. sugar and a sprinkle of cinnamon in the hole of the plum. Fold corners to the middle and roll the dumpling in your hands till round. Cook a few dumplings at a time in salted water for about 10 minutes. Remove with a slotted spoon. Place in a pan in which bread crumbs have been toasted in butter (one cup crumbs to 1/4 cup butter) and mixed with 1/2 cup of sugar and 2 tsp. cinnamon. Keep warm. When all the dumplings have been cooked and are in the pan, gently spoon the bread crumbs, butter, sugar and cinnamon mix over all. Serve warm with bread crumb topping and a dollop of Sour Cream if desired.